Mussels with Spanish Chorizo and Blue Cheese
This hearty seafood dish comes to us from Chef Diego Galicia, named one of Food & Wine magazine’s Best New Chefs in 2017. Blue cheese might seem like an unusual pairing for mussels, but it adds a welcome tang and creamy richness. The recipe calls for PEI mussels, which is the abbreviation for Prince Edward Island, where the shellfish originated. Prized for being plump and tender with a sweet flavor, they’re easy to find in grocery stores and fish markets in the United States. Serve toast points or a crusty baguette alongside to soak up all the sauce.
Ingredients:
- 3 Tbs. unsalted butter
- 1 large shallot, finely minced
- 4 garlic cloves, finely minced
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 1/2 cup (4 oz./125 g) diced cured Spanish chorizo (small dice)
- 2 lb. (1 kg) PEI mussels, scrubbed and debearded
- 2 cups (16 fl. oz./500 ml) Sauvignon Blanc
- 3 small plum tomatoes, cut into small dice
- 1 1/2 cups (12 fl. oz./375 ml) heavy cream
- Kosher salt
- Blue cheese, such as Roquefort, crumbled, for serving
- Toast points or baguette for serving
Directions:
In a large Dutch oven over medium-low heat, melt the butter. Add the shallot and garlic and cook, stirring occasionally, until fragrant and starting to soften, about 5 minutes. Stir in the rosemary and thyme sprigs, then add the chorizo and cook, stirring occasionally, until lightly browned, about 5 minutes.
Increase the heat to high and add the mussels and wine. Cover the pot and cook until the mussels open, 5 to 7 minutes. Using a slotted spoon, transfer the mussels to a bowl; discard any unopened mussels.
Reduce the heat to medium, add the tomatoes to the pot and whisk in the cream. Season the sauce to taste with salt. Remove and discard the rosemary and thyme sprigs.
Return the mussels to the pot and using a spatula or tongs, stir to coat them with the sauce. Garnish with blue cheese and serve with toast points or a baguette. Serves 4 to 6.
Recipe courtesy of Chef Diego Galicia
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